Discussion

how long to broil for london broil?

this is my first time preparing london broil, and i have noted all instruction on marinating for a long time, cutting against the grain, and not overcooking. however, i am not that familiar with broiling. how long should i cook on each side to ensure a medium rare result?

Really depends on thickness of meat and temperature of heat source. I use the push on it and tell how the muscle changes method. Guessing you are dealing with a piece of meat about 1.5 inches....I'm guessing avbout 31/2 minutes per side.

It depends on thickness, temperature of the meat when you start, heat of the broiler and distance from the broiler.

Two ways:1 - if you know how a medium rare steak feels when touched, that's the first line of defense2 - If you have an instand read thermometer, stick it in the side of the meat after 5 minutes per side shooting for 135. It's easier cook more than reverse.

I would NEVER cut into a london broil while broiling. All the juice will come out and ruin everything.

Just giving output from Been-there, Done-that, nowhere did i call anyone an idiot. :-(((

This statement relates to any beef that is being cooked directly. That is why you let beef rest before you slice it. It allow the meat to calm down, the juices to go back where they belong (i.e. not on the cutting board) and bringthe meat to it's expected doneness.

If you want to cut it open, by all means feel free to, but just like breast and thighs will come out differently after a two hour braise, so will meat that has been sliced open.

Ah, what works for me on a LB won't work for everyone, but I never felt that little tiny slit I cut into it mattered. Now if it was a porterhouse or ribeye (yum), I'd never slice my way into it. Too much goodness to lose.

Another important point is marry someone who does not like the juice. Growing up we fought over it and now my family thinks its disgusting. Who am I to argue with three smart women? I get all the juice on my plate and mashed potatoes.

Unfortunately, I'm marrying someone who likes their meat well-done. I've had to teach him how to do mine rare to medium rare. It took a while, but now he knows that a few minutes after he flips his own steak, is when he should put mine on the grill.

jfood, do you pour your steak juice over your mashed potatoes? When I serve roasted potatoes with my steak, I always drag them through the juice. Course, I always drag pieces of bread through sauces on my plates too. Dad always said you didn't have to even bother washing my dishes when I was done eating!

My husband loves the juice also, He calls it "pot polly". Not sure why...but I also sauteed the occasional venison steak in butter and season-all, and he loves the drippings from that also. Blech! But more power to you that do.

I've always been told (and found that it works pretty well) to go by the palm method for checking a steak by 'feel'. Meaning - poke your palm on the fleshy pad at the base of your thumb. Unless you have a freakishly muscular or flabby hand, when your hand is relaxed that is what a rare steak would feel like, when your index finger and thumb are touching that would be medium rare, thumb touching middle finger is medium and thumb touching ring finger is well done (or ruined in my book). You have to keep your hand relaxed and just use as much effort as it takes to keep your fingers barely touching, but it seems pretty accurate to me.

I've also seen some sort of face method...cheek = rare, chin = medium and forehead = well done, but I don't see how that makes any sense. Maybe I just have a very bony chin, but I woudln't want to eat piece of meat cooked till it was as hard as my chin.

And though it may be totally out of line at a nice restaurant...next time you order steak try poking it so you can get an idea how a medium rare steak should feel.